Vanilla Bundt Cake with pink flowers on top.

Vanilla Bundt Cake

Vanilla Bundt Cake makes a wonderful dessert for special occasions as well as family Sunday dinner. And with Mother’s Day arriving, what better surprise for your mother than a homemade treat? Try this Vanilla Bundt Cake and WOW Mom!

Recipe Contributor – Chole_laics

A little about the history of desserts. Sweets were fed to the gods in ancient Mesopotamia and ancient India. Dried fruit and honey were probably the first sweeteners used in most of the world, but the transporting of sugarcane around the world was vital to the development of dessert.

Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381. The earliest documentation of the term “cupcake” was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828.

The Industrial Revolution in Europe and later America caused desserts (and food in general) to be mass-produced, processed, preserved, canned, and packaged. Frozen foods, including desserts, became very popular starting in the 1920s when freezing emerged. 

Did you know that Bundt cakes can come in all different shapes, sizes, and designs? Since their middles are hollow, more of the batter will touch the sides and result in a desirably crusty edge that not only tastes delicious, but can easily support the weight and consistency of frosting. However, this cake is so moist and delicious it doesn’t need any frosting or icing. Give it a try. Your mother will thank you.

Vanilla Bundt Cake with pink flowers on top.
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Vanilla Bundt Cake

Vanilla Bundt cake is moist, sweet, and absolutely delicious. Vegan.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Cake, Dessert, Sweets, Vanilla
Servings: 12
Calories: 164kcal
Author: Chloe_laics


Dry Ingredients

  • 1 1/4 cup all purpose flour
  • 3/4 cup sugar
  • 2 tbsp cornstarch
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp pink Himalayan salt

Wet Ingredients


  • First, mix soy milk and apple cider vinegar, set aside while you prepare other ingredients.
  • Next, with a wire whisk, mix all dry ingredients in a bowl until well combined.
  • In a separate bowl, mix all wet ingredients together, including the soy mixture. 
  • Pour wet mixture to dry mixture, mix until just combined. 
  • Pour batter to prepared bundt pan and bake for about 35-40 minutes in a preheated oven (175 degrees Celsius, 350 degree Fahrenheit)
  • Enjoy!


  • Cakes will stick more in Bundt pans than other pans because of the grooves in the pan. Be sure and grease and flour your pan heavily before pouring the batter in and cooking.
  • Let cake cool before inverting Bundt pan to release cake.


Calories: 164kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Sodium: 157mg | Potassium: 69mg | Sugar: 12g | Vitamin A: 40IU | Calcium: 41mg | Iron: 0.7mg

Like dessert? Try Chocolate Almond Butter Bars or Vegan Mikado Sticks.

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